Nothing says love like a fresh blueberry muffin on a cold day.
It’s a Monday, the children know we have a busy day of school, piano lessons, Lego League and drama practice ahead of us. The day won’t stop until about 7:30 tonight. What could be a better wake up call then the smell of a blueberry muffin?
We like blueberries. As I mentioned before, we have bought many, many pounds of blueberries in the last few years. This year, we bought 40 lbs from a farmer. Blueberries are healthy, full of antioxidants and just taste really good. If you get fresh blueberries, that is. I used to buy them from the store but my husband did not like them. I really can’t blame him, the ones around here are tasteless. Then our dear neighbor introduced us to this farmer. What started out as a “please let me buy 10 lbs to try” plea from me to my hubby, turned into my hubby saying “can we buy 50 lbs?!?”. Yes, he enjoyed them that much.
This recipe for Blueberry Muffins is one I have had for a while. It is good, however, I thought maybe I could health it up a bit. I took out the butter and replaced it with applesauce. We think it tastes even better. I mean, apples AND blueberries? Mm-mmm. These muffins only take a few minutes to whip up and will be sure to please your family on a cold Monday.
2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp cinnamon
pinch of salt
1/2 c applesauce
1/2 milk (or water)
1 tsp vanilla
1 1/2 cup blueberries
Preheat oven to 375*. Grease muffin pans. Combine flour, sugar, baking powder, cinnamon and salt. In a separate bowl, mix eggs, applesauce, milk and vanilla. Stir into dry ingredients, only until moistened. Fold in blueberries. Pour into pans and bake for 20 minutes or until toothpick comes out clean.